soy sauce – Page 4 – Simply Delicious: The Cookbook Project

13-11: Vegetarian Pizza

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses June 11, 2016October 28, 2020all-purpose flour, appetizers, canola oil, cheese, cottage cheese, dinner, dough, dried herbs, egg-free, fairly easy, fairly inexpensive, garlic, grated, green onions, herb salt, herbs and spices, Italian, Italian seasoning, kneaded, leeks, lunch, melted, minced, mushrooms, olive oil, Parmesan, party food, pizza, proofed, salt, sautéed, soy sauce, Swiss, tomato sauce, tomatoes, untested, vegetables, vegetarian, yeast

Just like the Teenage Mutant Ninja Turtles, I appreciate a good slice of pizza. ? I wouldn’t normally order a vegetarian pizza. Does the Meat Lovers’ special come with 4 or 5 different meats on it?

I haven’t made pizza dough before. I briefly made bread when we scored a bread machine from a thrift store. After using the bread machine 2 or 3 times, I got to see why all of those bread machines are abandoned at the thrift store. Either my process was not good or the machine stopped working correctly after about 2 loaves of bread.

9-15: Peppercorn Beef Burgers

Adam Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses June 9, 2016October 20, 2020beef, beef bouillon, beef broth, black pepper, boiled, brandy, bread crumbs, burgers, butter, chopped, creamy, dinner, easy, eggs, fairly inexpensive, flambé, Grand Marnier, griddle, ground beef, ground meat, half-and-half, herbs and spices, lemon juice, liquor, lunch, melted, milk, pan-fried, panko, party food, peppercorns, salt, sautéed, sour cream, soy sauce, steak sauce, untested, whipping cream, yellow onions

Hello readers, I’m Adam, your usual author’s husband, chiming in with a guest post. Jamie has these Simply Delicious recipes hung on our kitchen cabinets like a restaurant rail full of orders. There were some easy level recipes that I thought I could cook while Jamie was busy trying to finish her backlog of blog entries. 9-15: Peppercorn Beef Burgers are my first such attempt at preparing a recipe and photographing the process. I have to say that I had a lot of fun (I lit the sauce on fire!?) and you’ll see a few more guest posts from me coming up.

I’ve made more than a few burgers in my day, but the sauce on these patties did elevate the dish to a higher level.

6-11: Chinese Duck

Jamie Martin Group 06: Poultry & Game, Section 2: Main Courses May 31, 2016June 17, 2020Asian, black pepper, bone-in, brown sugar, cast-iron, chicken bouillon, chicken broth, Chinese, Chinese/dark soy sauce, dairy-free, deglazed, dinner, duck, Dutch oven, egg-free, fairly easy, fairly expensive, garlic, ginger, granulated sugar, grated, herbs and spices, honey, lemons, minced, pan-fried, parsley, simmered, soy sauce, untested

Here’s a first for me: I’ve never attempted to break down a duck before this recipe, 6-11: Chinese Duck. I’ve cooked with duck a handful of times, but this is definitely the most involved with it that I’ve ever gotten. There’s one more duck recipe in this book, so expect a return sometime in the future.

I found myself with a duck after my husband took a trip past a local butcher a few weeks ago, so I decided to take a stab at one of the two recipes in the book. I assumed this would be similar to the Chinese dish Peking duck, and in true Simply Delicious style, it doesn’t quite come as close as recipes today can get you.

9-33: Teriyaki Meat Loaf

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses April 27, 2016July 6, 2020Asian, beef, beef bouillon, beef broth, black pepper, blender, bread crumbs, canola oil, celery, dairy-free, diced, dinner, easy, eggs, fairly inexpensive, food processor, garlic, ginger, grated, green bell peppers, ground beef, ground meat, loaf pan, lunch, meat thermometer, meatloaf, panko, party food, picnic, red bell peppers, sautéed, sesame oil, sesame seeds, sherry, soy sauce, tamari, tender-crisp, teriyaki sauce, untested, vegetables, yellow onions

It’s taken me a while to think of something original to say about 9-33: Teriyaki Meat Loaf. Neither component is revolutionary at this point–there’s not too many people left in 2016 that are unaware of either concept, and Asian fusion is nowhere near a new culinary trend. There’s a million versions out there–here’s just a few. I’ve even already covered meatloaf on here before–9-28: Stuffed Meat Loaf.

Simply Delicious’ version of teriyaki is pretty close–usually it’s composed of soy sauce, mirin, and ginger. It was probably more difficult to source mirin in the 1980s, so they used sherry instead. Anyway, after the jump you can read about yet another way to do meat loaf.

8-17: Pan-Fried Steak with Onions

Jamie Martin Group 08: Beef, Section 2: Main Courses March 16, 2016July 2, 2020beef, black pepper, brown sugar, butter, canola oil, caramelized, dairy-free, dinner, easy, egg-free, fairly expensive, gluten-free, maple syrup, melted, pan-fried, restaurant-style, salt, sautéed, sirloin, soy sauce, steak, tamari, top loin, untested, vegetable oil, vegetables, yellow onions

Here’s a decent way to do a nice restaurant-style steak at home. 8-17: Pan-Fried Steak with Onions–with a few of my tweaks–is (hopefully) bound to impress whomever you’re cooking for.

I’m a hippie when it comes to some things, but I just love a good steak. My dad is a steak man, and his parents before him. I’ve made quite a few in my day, in a lot of different ways. This is probably the easiest, quickest, and most consistent method. Plus, it won’t set off your smoke detector or require you to go outside.

7-36: Pork Tenderloin with Curry Sauce

Jamie Martin Group 07: Pork, Section 2: Main Courses February 15, 2016June 19, 2020black pepper, brandy, butter, chives, coconut milk, curry powder, dairy-free, dinner, easy, egg-free, fairly inexpensive, half-and-half, peanut oil, pork, pork tenderloin, salt, seared, soy sauce, spice blends, steak sauce, tenderized, untested, whipping cream

Costco had pork tenderloin on sale, so I’ll use that as an opportunity to work my way through some of those recipes in the book. Here’s 7-36: Pork Tenderloin with Curry Sauce, which I made for dinner a few weeks ago.

True to its claims, I made this one pretty quickly one weeknight for dinner. You could make this with a cheaper cut of pork as well (such as a chop) if you don’t want to pay for the more expensive tenderloin cut.

12-22: Nasi Goreng

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses December 1, 2015July 28, 2020amchur powder, Asian, bean sprouts, canola oil, cashews, chili powder, chutney, coconut, condiments, crushed red pepper, curry powder, dairy-free, dinner, eggs, fairly easy, fish sauce, fried, galangal, garlic, garlic powder, ginger, granulated sugar, ham, Indian, Indonesian, inexpensive, julienned, lunch, omelette, pan-fried, paprika, pineapple, rice, salt, sautéed, scrambled, shredded, sliced, soy sauce, spice blends, spicy, Tabasco sauce, Thai, untested, yellow onions

Here’s something a bit different from the Pasta and Rice chapter. Simply Delicious has a lot of international recipes, some more authentic than others. 12-22: Nasi Goreng is a take on a popular Indonesian fried rice dish, a sweeter and spicier variation of the ubiquitous Chinese take-out version.

This recipe doesn’t give you much in the way of creating Nasi Goreng spices if you don’t have access to or want to use a premixed blend. After the jump, I’ll include a Nasi Goreng spice blend I used and a link to the book from which I pulled it.

9-26: Crispy Beef Turnovers

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses November 17, 2015July 6, 2020appetizers, Asian, baked goods, bean sprouts, beef, black pepper, brushed, canola oil, celery, Chinese/dark soy sauce, cornstarch, crispy, dough, egg wash, eggs, fairly easy, fairly expensive, filling, ground beef, ground meat, hors d'oeuvres, julienned, leeks, mushrooms, party food, pastry, puff pastry, salt, sautéed, sherry, sliced, soy sauce, turnovers, untested

As I said in 13-13: Spinach Turnovers, the holiday season is upon us and therefore, you’ll need some recipes for dishes to take with you to a party, or at least to snack on while you binge-watch Netflix. 9-26: Crispy Beef Turnovers are the heartier, meatier companion to their spinach and crab brothers.

These are remarkably similar in execution to 13-13: Spinach Turnovers, so I suggest cooking the two at the same time if you want to add some variety to your dish. However, these are mighty tasty, and stand just fine on their own as well. If you have access to a deep-fryer, consider 1-7: Trader Vic’s Crab Turnovers for a crispy, Polynesian-inspired third option.

7-28: Pork Chops with Rosemary

Jamie Martin Group 07: Pork, Section 2: Main Courses August 19, 2015June 19, 2020all-purpose flour, beef bouillon, beef broth, black pepper, boiled, butter, chives, coated, conchiglie, cornstarch, creamy, Dijon mustard, dinner, dredged, dried herbs, easy, egg-free, garnish, half-and-half, herbs and spices, inexpensive, lunch, melted, pork, pork chops, pork tenderloin, rosemary, salt, sautéed, scored, seared, simmered, soy sauce, tangy, untested, yellow onions

7-28: Pork Chops with Rosemary is a pretty simple pork chop recipe that’s good for a quick dinner. We buy the big packs of chops from Costco, so we always have to come up with different ways to prepare them.

Along with the abundance of pork, we’ve been growing and drying our own rosemary–it’s WAY more potent and flavorful than the packaged stuff from the market. If you have to choose, go with the fresh over the dried–it’ll taste so much better.

9-44: Wok-Fried Beef Patties

Jamie Martin Group 09: Ground Meat & Sausage, Section 2: Main Courses October 5, 2014July 6, 2020appetizers, Asian, beef, brown sugar, burgers, canola oil, chili peppers, cornstarch, dinner, fairly easy, fried, garlic, granulated sugar, green bell peppers, ground beef, ground meat, honey, inexpensive, lunch, pan-fried, pared, party food, peeled, red bell peppers, rice wine, sautéed, sherry, soy sauce, spicy, untested, vegetable oil, wok

There’s not a lot of NEW options when it comes to ground meat. Tacos, stroganoff, lasagna, burgers, meatloaf, etc. This one isn’t exactly new either, but hey–we can always use another ground meat recipe.

Even Simply Delicious knows they aren’t treading on new ground here. However, here’s the one warning about working with a wok: have a HOT stove. If you don’t–woks don’t work so well.